9x out of 10, if there is a Crab Cake Benedict on a menu, I am ordering it for brunch! It is the ultimate savory breakfast dish, and being the lover of seafood that I am, I find it hard to resist the combination of sweet crab meat, runny egg yolks, and rich, creamy hollandaise sauce (one of the Five French Mother Sauces)! Serve on top of crispy toasted English muffin halves to soak up all the deliciousness. Perfect flavor, perfect texture! We’re going to show you (1) how to…
Continue ReadingEasy 10-Minute Tomato & Onion Salad
This quick marinated tomato and onion salad is in constant rotation during the summer! It’s light, can be made ahead of time, and has just 4 main ingredients. Can’t beat that! Grab your favorite seasonal tomatoes — we love these juicy campari tomatoes pictured below — then toss with thinly sliced sweet onion, extra virgin olive oil, and red wine vinegar. Season generously, then let the tomatoes and onion hang out in a fridge marinating for 1-2 hours. It’s just that simple, and you’ll be surprised how much flavor the…
Continue ReadingPan Seared Halibut with Chili Garlic Oil
I am a big fan of pan seared seafood (salmon and scallops are forever favorites!), but this pan seared halibut stands out with its spicy kick and tender, meaty texture! The fish gets basted in a Chinese chili garlic oil while it cooks and is served with thinly sliced chilis. It’s both easy to prep (you can make homemade chili garlic oil if you like, but store bought works great too!), and requires very little hands on cooking. It all starts with high quality fish. Why I Love This Recipe…
Continue ReadingDiner-Style Crispy Pan-Fried Potatoes And Onions
If there’s anything more satisfying than a skillet of crispy pan-fried potatoes and onions at weekend brunch, we haven’t found it yet. This classic breakfast side dish is simple to make, requires just a handful of ingredients, and pairs perfectly with just about any savory main, whether you’re serving up Southern fried chicken and waffles or something lighter, like my green, herby shakshuka. The key to those irresistibly crispy edges? Parboiling the potatoes first, then frying them in a hot cast iron skillet until golden and crisp. Add sweet, caramelized…
Continue ReadingMake-Ahead Antipasto Salad with Italian Vinaigrette
Can we get three cheers for no cook summer recipes that feed a crowd? This antipasto salad is everything you love most about a big ol’ Italian grazing platter, but conveniently mixed with an Italian vinaigrette that is quick, simple, and delivers big flavor. Here’s why we love it so much: Perhaps the greatest gift of the antipasto salad is that you can double the dressing and toss it with either pasta, potatoes, or toasted bread for an insane pasta salad, potato salad, or panzanella salad. Yes, please! Ingredients For…
Continue ReadingAri’s Perfect Pecan Chicken Salad (With Rotisserie Chicken)
This pecan chicken salad is the stuff of dreams! It is hands down our favorite way to enjoy leftover rotisserie chicken, and the absolute perfect side dish for cookouts, picnics, and summer barbecues. Here’s why we love it so much: One bite and you’ll never want to make chicken salad any other way again! Ingredient Notes How To Make The Best Chicken Salad It’s just that simple! Our favorite way to serve pecan chicken salad? On a salad (arugula or baby spinach are fantastic), in a wrap or sandwich, or…
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